FOOD FOR THE WEEKEND – SOPHIE’S PEPPERED STEAK SALAD

With this weekend looking like it will be a scorcher, this peppered steak salad is the ultimate Summer food.

, , Ingredients

5oz fillet tails (one per person), Fillet marinade – Bottle of Sophie’s Steak Sauce, rock salt and cracked black pepper, Salad: Two generous handfuls of spinach, rocket and watercress per person, cherry tomatoes, bunch of spring onions, Dressing: 2oz castor sugar, 3 fl oz lemon juice, 2 fl oz white wine vinegar, 5 fl oz olive oil, 3 fl oz walnut oil, clove of garlic, 1 teaspoon of Dijon mustard, salt & pepper plus excess marinade

Method

Marinate 5oz Fillet Tails using lashings of Sophie’s Steak Sauce together with sprinkling of rock salt and lots of cracked black pepper, refrigerate overnight. One tail per person will make for a lovely summer lunch.

Preparation

You can use any lettuce for this salad but baby spinach leaves, rocket and watercress work brilliantly. Bitter leaves also work well with the subtle sweetness of the fillet marinade. Add roughly chopped cherry tomatoes and finely sliced spring onion., BBQ your fillet tails until pink, leave to rest for 5 minutes before thinly slicing long ways and adding to your salad.

Dressing, Add the left over marinade to your dressing and lightly dress your salad., Toss and eat immediately – healthy and a totally delicious alterative BBQ summer lunch.

Sophie’s Steakhouse & Bar first opened on Fulham Road in 2002 and has since become a local institution, having recently celebrated its 10 year anniversary. A sister restaurant located in Covent Garden opened 2008. sophiessteakhouse.co.uk

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